Name: Usirikaya Pachadi / Dry Gooseberry pickle recipe by Abhinetri V at BetterButter
Prep time: 480 min
Cook time: 5 min
Total time: 485 min
Yield: 15
Ingredients: Dry Gooseberry /Amla - 2 cups,; Water - To soak the amla; Salt - 3/4 cup,; Asafoetida - 2 pinches,; Green chillies - 3 ,; Cumin seeds - 1/4 teaspoon,; Black gram - 1 teaspoon,; Coriander seeds - 1/4 teaspoon,; Bengal gram dal - 1 teaspoon,; Mustard seeds - 1/4 teaspoon,; Fenugreek seeds - 3/4 teaspoon.; Curry leaves - For seasoning,; Oil - 2 tablespoon.

ABOUT Usirikaya Pachadi / Dry Gooseberry pickle RECIPE

As Amla has various health benefits , I prepared a recipe often suggested by my grandmother.This is a preserved version of amla/gooseberry pickle. This pickle is mixed with plain steamed rice and consumed as a first course of meal.

Ingredients Serving: 15

Dry Gooseberry /Amla - 2 cups,
Water - To soak the amla
Salt - 3/4 cup,
Asafoetida - 2 pinches,
Green chillies - 3 ,
Cumin seeds - 1/4 teaspoon,
Black gram - 1 teaspoon,
Coriander seeds - 1/4 teaspoon,
Bengal gram dal - 1 teaspoon,
Mustard seeds - 1/4 teaspoon,
Fenugreek seeds - 3/4 teaspoon.
Curry leaves - For seasoning,
Oil - 2 tablespoon.

Instructions

Soak the amla/ gooseberry in water for 8 hours.
Drain the water and grind the amla along with salt into a fine paste. Store this in a jar.
To prepare for few servings, heat oil in a pan. Add all the above listed spices and saute them till they turn light brown.
Switch off the flame and grind it into a powder. Take small amounts of the preserved pickle and add this to the grounded powder. Blend this again into a fine paste.This can be stored for a month or so.
Serve with hot steamed rice by pouring warm ghee.

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